Advertisement

Ingredients

For the base

For the caramel middle

For the chocolate icing

Method

  • STEP 1

    Line a 15 x 20cm plastic food container with a double layer of cling film, overlapping the edges. Combine the base ingredients in a food processor with an S-blade until broken down. Press into the prepared container to compress.

  • STEP 2

    Process the caramel ingredients in a high-powered blender on a high-speed setting until creamy. Pour the caramel over the base. Use a spatula to distribute it evenly across the top. Transfer to the freezer to set.

  • STEP 3

    Stir the icing ingredients in a bowl until smooth. Pour the mixture over the caramel layer and smooth out the top. Freeze for at least 3 hrs. Pull up the cling film to remove the block from the container and slice into squares. Store in the fridge for up to 4 weeks.

RECIPE TIPS
COCOA OR CACAO POWDER?

Cocoa and cacao powder are different products that come from the same tree. Cacao is raw, unprocessed, and a source of antioxidants and magnesium.

MAPLE SYRUP

Maple syrup is not raw, but it contains minerals and has a beautiful flavour.

Recipe from Good Food magazine, October 2015

Goes well with

Advertisement

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 3 out of 5.5 ratings
Advertisement
Advertisement
Advertisement